Just my opinion but I fry freshly peeled sliced potatoes in EVOO first squeezed olive oil. The highest in polyphenols are the following varietals: Koroneiki, Picual and Moraiolo.
Olive oil info per Dr. William W. Li. World renowned physician/scientist. Founder of Angiogenesis Foundation. Published in New England Journal of Med, The Lancet. etc.
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